Lemon Drizzle Tea Cake Recipe

Want a sweet treat that everyone drools over?

Using lemon in desserts is an inevitably popular decision, and this recipe gives you a gorgeously light and fluffy lemon drizzle tea cake. The cake melts in your mouth with its light spongey texture and leaves a sweet lemon taste begging you to come back for just another tiny slice!

Whip this up at your next morning tea and I guarantee you will make at LEAST three more friends…maybe even four.

It is absolutely divine and goes beautifully for a morning tea!

Plus, any cake you get to poke holes in and drizzle syrup over is a favourite of mine!

Lemon Drizzle Tea Cake Recipe

Ingredients

• 3 medium eggs
• 225g caster sugar
• 225g margarine or soft butter
• finely grated rind of 1 lemon
• 225g self raising flour
• 1 1/2 tsp baking power
• 150ml (1/2 cup) milk
• Pinch of sea salt
• extra powdered sugar for dusting (optional)

Syrup:

• 100g icing sugar or white sugar
• juice of 2 lemons

Method:

1. Preheat the oven to 180 degrees C.
2. Grease 18cm sqaure cake tin, grease or spray with oil.
3. Place the eggs, sugar and butter in a mixing bowl and beat until smooth and fluffy. Stir in lemon rind, then fold the flour and baking power in lightly. Add the salt and pour in milk slowly.

4. Spoon into the baking pan and spread evenly. Bake for 35-40 minutes or until golden brown and firm to the touch. Remove from the oven and cool for 10 minutes.

5. While waiting for the bars to cool, make the syrup. Place the powdered sugar and lemon juice in a small pan and heat gently, stirring until the sugar dissolves. DO NOT BOIL.

6. Poke the bars with a fork all over and spoon the hot syrup evenly on top and let it be absorbed.

7. Let it cool completely in the pan before cutting. Dust with powdered sugar if you like. 

8. Serve chilled or warm with cream/vanilla ice cream or simply by itself!